| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Salads |
1 |
Servings |
INGREDIENTS
| 4 |
|
Pita; (6-inch) rounds |
| 1 |
lg |
Green bell pepper |
| 1 |
md |
Cucumber |
| 4 |
md |
Tomatoes |
| 1 |
bn |
Green onions |
| 1 |
bn |
Fresh parsley |
| 3 |
|
Garlic cloves |
| 1/3 |
c |
Fresh lemon juice; (about 2 large lemons) |
| 1/3 |
c |
Olive oil |
| 2 |
tb |
Fresh oregano; finely chopped |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 |
c |
Shredded romaine lettuce |
| 4 |
oz |
Feta cheese; crumbled (1 cup) |
INSTRUCTIONS
Cut each pita round into 6 wedges, and separate each wedge into 2
triangles. Place on a baking sheet.
Bake at 400° for 10 minutes. Cool completely, and place in a zip-top
plastic bag. Set aside.
Seed and dice bell pepper and cucumber; dice tomatoes and green onions.
Mince parsley and garlic. Place in a bowl, and stir in lemon juice and next
4 ingredients. Cover and chill 1 hour. Toss with lettuce; sprinkle with
cheese. Serve with pita triangles. Yield: 6 to 8 servings.
Notes: This salad uses ingredients that make Mediterranean cuisine
irresistible: feta cheese, tomatoes, and fresh oregano.
Recipe by: Southern Living
Posted to MC-Recipe Digest V1 #1035 by Suzy Wert <SuzyWert@aol.com> on Jan
23, 1998
A Message from our Provider:
“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”